Description
A rich and flavorful spaghetti sauce made with ripe tomatoes, aromatic herbs, and a touch of garlic. Perfect for pasta, lasagna, or any Italian-inspired dish. This sauce is simple to make and tastes far better than store-bought.
Ingredients
Units
Scale
Makes about 6 cups of sauce (serves 6):
- For the sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (14 oz / 400 g) diced tomatoes (or use 2 cups fresh tomatoes, chopped)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
- 1/2 cup (120 ml) water or vegetable broth (optional, for desired consistency)
- Optional garnish:
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Sauté the aromatics:
- Heat olive oil in a large saucepan over medium heat. Add the onion and sauté for 5-7 minutes, until softened and translucent.
- Add the garlic and cook for 1 minute until fragrant.
- Add the tomatoes and seasonings:
- Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, basil, thyme, and red pepper flakes (if using). Mix well to combine.
- Simmer the sauce:
- Reduce the heat to low and let the sauce simmer uncovered for 20-30 minutes, stirring occasionally. Add water or vegetable broth if the sauce becomes too thick.
- Season and finish:
- Taste the sauce and adjust the seasoning with salt, pepper, and sugar (if needed). For a smoother texture, use an immersion blender or a countertop blender to puree the sauce.
- Serve:
- Toss the sauce with cooked spaghetti or your favorite pasta. Garnish with fresh basil leaves and grated Parmesan cheese if desired.
Notes
- Add browned ground beef, Italian sausage, or mushrooms for a heartier sauce.
- This sauce freezes beautifully. Let it cool completely before storing in airtight containers or freezer bags for up to 3 months.
- Use San Marzano tomatoes for the best flavor.